Clementine Cake with Creamsicle Glaze

clementine cake on a floral plate

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5 from 4 reviews

This clementine cake is bright and fresh with a soft, tender crumb. Made with fresh clementine juice, it has a taste reminiscent of a creamsicle. The entire cake is topped with a vanilla, clementine to drive home that citrus flavor.



Clementine Cake

  • 4 Tablespoons Softened butter
  • 1/2 Cup Sugar
  • 1 Egg Yolk
  • 2 1/2 Tablespoons Clementine juice
  • 1 Teaspoon Vanilla
  • 1/4 Cup Sour cream
  • 1 Cup Flour
  • 1 Teaspoon Baking powder
  • 1/4 Teaspoon Baking soda
  • 1/4 Teaspoon Salt

Creamsicle Glaze

  • 1/2 Cup Powdered sugar
  • Zest of 1/2 a clementine (1 Tablespoon)
  • Juice of 1/2 clementine (1-2 Tablespoonss)
  • 1/4 Teaspoon Vanilla


Clementine Cake

  1. Preheat oven to 350 and grease a mini loaf pan
  2. Cream together butter and sugar until light and fluffy
  3. Add in the egg, zest, juice, vanilla, and sour cream, and continue to mix
  4. In a separate bowl, whisk together dry ingredients
  5. Gently fold dry ingredients into the wet, careful not to overmix
  6. Pour the batter (it will be thick!) into the greased loaf pan and bake for 25-30 minutes, or until toothpick inserted into the center comes out clean
  7. Allow the loaf to cool in the pan for 15 minutes before turning it out
  8. Let cool completely before glazing

Creamsicle Glaze

  1. Whisk all ingredients together in a small bowl and drizzle over top of the cooled cake


  • Use oranges or other citrus in place of clementine
  • Substitute the sour cream for yogurt to make it a little lighter
  • You can double this recipe and bake it in a 9x5 loaf pan for 50-55 minutes